Method

For the salad, combine bulgur with vegetable stock in a pot on the stove, bring to the boil and simmer until grain is tender and drain.

Meanwhile, toss asparagus with olive oil and season with salt, place on an oven tray and bake for 15-20 mins at 180C until roasted. Toss cooked bulgur and roasted asparagus with remaining ingredients and drizzle over the olive oil, pomegranate molasses and lemon juice, season to taste.

Once salad is ready, heat a BBQ or grill pan, cook prawns turning for 2 minutes or until cooked through, season with salt and pepper. To assemble, place a serving of the salad on each plate and top with cooked prawns, sprinkle with coriander leaves, enjoy!